Belly Full · by Amy Flanigan★ 5.0 (23)
Pumpkin Dump Cake
NUTRITION · PER SERVING95M COOK
CAL 21%·PRO 11%
CARBS 48G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER33G TOTAL SUGAR
FAT 24G51% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple dump cake with a creamy pumpkin spice filling and crumb topping with pecans. An effortless fall or Thanksgiving dessert that comes together in minutes.
dessertamericanbaked good🔥 oven🥧 baking dishgluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 29 ounces canned 100% pure pumpkin purée ((see note))
- 12 ounce can evaporated milk ((not sweetened condensed milk))
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice (store bought or homemade)
- 1/2 teaspoon salt
- 13.25 ounce box yellow cake mix
- 1/2 cup toasted pecans (finely chopped)
- 1 cup butter (melted)
- whipped cream (for serving)
At a glance
PER SERVING · TIME 95M
CAL 21%·PRO 11%
CARBS 48G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER33G TOTAL SUGAR
FAT 24G51% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 461mg
- Total sugar
- 33g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 273mg
- Calcium
- 108mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.